Blue-Ribbon Apple Cake
Layers of cinnamon-kissed apples baked between swirls of orange-scented batter in a tube pan, then dusted with powdered sugar. This from-scratch apple cake is a showstopper that’s surprisingly simple to pull off.
YIELD
1 cakePREP
15 minCOOK
55 minREADY
90 minThis is the kind of apple cake that wins ribbons at county fairs and then quietly disappears from the dessert table before anyone gets seconds.
Swirls of tender, moist batter laced with fresh orange juice and vanilla wrap around layers of cinnamon-sugar apples, all baked up in a tube pan until golden and fragrant.
A light dusting of powdered sugar on top is the only finishing touch it needs.
The secret weapon here? That splash of OJ in the batter adds a subtle citrus brightness that keeps each bite from going one-note sweet.
Pro Tips
- Use a mix of tart and sweet apples (like Granny Smith and Honeycrisp) for the best flavor contrast.
- Slice apples thin so they soften fully during baking and meld into each layer.
- Let the cake cool in the pan for the full 15 minutes or it may crumble when you flip it.
- A serrated knife works best for slicing without tearing the tender crumb.
Ingredients
Directions
In a mixing bowl, combine flour, 2 cups sugar, baking powder and salt.
Combine eggs, oil, orange juice and vanilla.
Add to flour mixture and mix well.
In a bowl, toss apples with cinnamon and remaining sugar.
Spread a third of the batter into a greased 10 inch tube pan.
Top with ½ apples.
Repeat layers.
Carefully spread remaining batter over apples.
Bake at 350℉ (180℃) for 55- 65 minutes or until wooden pick inserted near center comes out clean.
Cool in pan 15 minutes before removing to a wire rack: cool completely.
Dust with confectioners’ sugar.
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